Clucking Good Chicken Empanadas the Perfect Handheld Feast

Clucking Good Chicken Empanadas: The Perfect Hand Held Feast

Ever fancied a posh pasty, but with a Latin groove? These chicken empanadas are exactly that. Honestly, these golden pockets of joy are fantastic! The savory chicken filling for empanadas is just something else.

You know?

What's the Deal With Empanadas, Then?

These delightful hand pies come from Spain and Latin America. Think of them as portable pies. It's a medium difficulty recipe.

It takes roughly 1 hour 25 minutes to make a batch of 12. Perfect for sharing... or not!

Why You'll Love This Easy Chicken Empanada Recipe

They're proper tasty! Plus, chicken empanadas filling is packed with protein. That is because chicken is lean! This is a great dish for picnics, lunchboxes, or even a light supper.

The flaky pastry paired with the savory empanadas recipe chicken filling is pure comfort food.

Ready to get stuck in? Let's talk ingredients for this amazing homemade chicken empanadas recipe!

Ingredients & Equipment

Right, let's get down to brass tacks. Here's what you'll need to whip up these clucking good Chicken Empanadas Recipe . I reckon even Mary Berry would approve!

Main Ingredients

For the Dough:

• 2 ½ cups all-purpose flour (300g)
• 1 tsp salt (6g)
• 1 cup (2 sticks) unsalted butter, cold and cubed ( 227g )
• ½ cup ice water ( 120ml )
• 1 large egg, beaten (for egg wash)

For the Filling:

• 1 tbsp olive oil ( 15ml )
• 1 large onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 pound boneless, skinless chicken breasts, cooked and shredded ( 450g )
• ½ cup chicken broth ( 120ml )
• 1 tsp smoked paprika (3g)
• 1 tsp ground cumin (3g)
• ½ tsp dried oregano (1.5g)
• ¼ tsp cayenne pepper (optional) (0.75g)
• ½ cup frozen peas, thawed ( 85g )
• ½ cup chopped green olives ( 85g )
• Salt and pepper to taste

For top-notch Chicken Empanada Filling , make sure your butter is absolutely freezing . Seriously, the colder the butter, the flakier the pastry.

And, obviously, use decent quality chicken for the best Chicken Filling For Empanadas . No one wants dodgy chicken!

Seasoning Notes

Get your spice rack ready! Smoked paprika is key for that smoky depth. Cumin adds warmth, and oregano brings a herby touch.

A pinch of cayenne? Only if you're feeling brave. This Empanadas Recipe Chicken really sings with these flavours. These Easy chicken empanada recipe benefits from great spices.

If you haven't got smoked paprika, regular paprika will do in a pinch. For a bit of extra flavour, consider adding a pinch of garlic powder or onion powder to the filling.

Equipment Needed

You don't need fancy gadgets for this Empanada Recipe . Just the basics.

• Rolling pin
• Large skillet
• Baking sheet
• Parchment paper
• 3-4 inch round cookie cutter or bowl

Got no cookie cutter? No worries! A bowl or even a large glass will do the trick. No skillet? Any frying pan will work.

Seriously, this Homemade chicken empanadas is pretty easy. If you are aiming for the Best chicken empanada recipe , it will come out great no matter what.

Clucking Good Chicken Empanadas: The Perfect Hand Held Feast

Fancy a treat, yeah? These chicken empanadas are amazing. Think Latin flavours meet a proper British bake. These bad boys are golden, flaky, and full of flavour.

The chicken filling for empanadas is savoury and oh-so-delicious. Honestly, you’ll be hooked.

Prep Like a Pro!

Right, let’s get organized. This is the key. Chop your onion, bell pepper, and garlic. Get that chicken filling for empanadas prepped.

Shred the chicken too. Measure everything out beforehand. It saves loads of time. Safety first, though! Watch those fingers when you're chopping.

No one wants a plaster in their dinner! This recipe is easily the best chicken empanada recipe

How to Cook These Beauties

Alright, here's the magic. Follow these steps and you will be fine.

1. Make the Dough. Combine flour and salt. Pulse in cold butter until it looks like crumbs. Gradually add ice water. Chill for 30 minutes .
2. Cook the Filling. Sauté onion and pepper until soft. Add garlic. Chuck in the shredded chicken, broth, and spices. Simmer until thick. Stir in peas and olives.
3. Preheat Oven. Get your oven ready to 375° F ( 190° C) .
4. Roll Out Dough. Roll dough to 1/8 inch thick. Cut out circles.
5. Fill Empanadas. Place a spoonful of chicken empanada filling in each circle.
6. Fold and Seal. Fold dough over. Crimp the edges with a fork.
7. Egg Wash. Brush with egg wash for a nice golden colour.
8. Bake. Bake for 25- 30 minutes until golden brown. The perfect easy chicken empanada recipe .

Top Tips From Me to You

Always use cold butter for a flaky chicken empanada recipe . It makes all the difference. Don’t overwork the dough, or it’ll be tough.

This is the most common mistake. Seal those edges properly. Nothing worse than filling leaking out!

Make the filling ahead of time. It saves loads of time on the day. store-bought pastry is also a total life saver.

Use it if you are in a rush. Why not try the recipe of homemade chicken empanadas this weekend?

Recipe Notes: The Nitty Gritty for Clucking Good Chicken Empanadas

So, you're ready to make some killer chicken empanadas recipe ! Ace! Before you get your pinny on, let's run through a few essential bits to make sure your homemade chicken empanadas are absolutely spot-on.

After all, nobody wants a soggy bottom. I mean, a soggy empanada . These golden bites need a little love.

Serving Suggestions: Making 'Em Look the Bees Knees

Right then, presentation is key. Think rustic charm. A few sprigs of fresh coriander on the plate never hurt anyone.

Pile those Latin chicken empanadas high on a wooden board. Drizzle with some homemade chimichurri if you're feeling fancy.

What to drink, eh? A crisp, cold lager is a winner. Or a glass of chilled Sauvignon Blanc. On the side, how about a light, zesty salad? Perfect for cutting through the richness of the chicken empanadas filling .

These Empanada Recipe Chicken are sure to impress!

Storage Tips: Keeping Them Fresh as a Daisy

Leftovers? If you actually have any, wrap them individually in cling film. Then, pop them in the fridge. They'll keep for about 3 days.

To reheat, bung them in the oven at 350° F ( 175° C) for about 10 minutes. Or you could use a microwave for a super quick fix.

Can you freeze 'em? Absolutely! Wrap them well. They'll happily sit in the freezer for up to 3 months. To reheat, bake them straight from frozen for about 35 minutes at 375° F ( 190° C) .

It makes them taste as fresh. The secret to Flaky chicken empanada recipe is to keep everything cold!

Variations: Adding Your Personal Touch

Not a fan of peas? Swap them out for sweetcorn. Want a bit more of a kick? Add a finely chopped chili to your chicken filling for empanadas .

Making it for your vegetarian mates? Swap out the chicken for some fried halloumi. Or even some roasted vegetables. Just adjust the cooking time if needed.

For a gluten-free version, use a gluten-free flour blend. Easy peasy, lemon squeezy! I have always preferred the Best chicken empanada recipe to be spicy.

Nutrition Basics: A Little Bit of Balance

Okay, let's be real. These Empanadas Recipe Chicken aren't exactly health food. But they're not terrible either! They offer a good bit of protein from the chicken and some carbs from the pastry.

Watch the portion size, though. Moderation is the name of the game. Enjoy your easy chicken empanada recipe !

So, there you have it! Everything you need to make some seriously awesome chicken empanadas . Don't be afraid to experiment.

And most importantly, have fun. Now, get cracking and share your success with the world. You got this!

Frequently Asked Questions

Alright, I'm no Mary Berry! Is this chicken empanada recipe really doable for a beginner baker?

Absolutely, even if you're more 'Great British Fake Off' than 'Bake Off'! While the dough might seem a bit daunting, follow the instructions carefully, especially keeping everything cold. Don't be afraid to use store-bought pastry if you’re in a pinch it's a perfectly acceptable shortcut.

The filling is super easy to put together, so you'll be chowing down on delicious chicken empanadas in no time!

Can I make the chicken empanada dough ahead of time? I'm all about that make-ahead life!

You're singing our song! Yes, you can definitely make the dough in advance. In fact, we highly recommend it. Wrap the dough disc tightly in plastic wrap and it can be stored in the refrigerator for up to 2 days or in the freezer for up to a month. Just be sure to thaw it in the fridge overnight before rolling it out.

What's the best way to store leftover chicken empanadas? Fancy keeping some for my lunch!

Leftover empanadas are practically begging to be your lunch! Allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through, for that lovely crispy texture, or just zap them in the microwave if you're in a real hurry!

I'm watching my waistline, what are the nutritional considerations for this chicken empanada recipe?

Each chicken empanada clocks in at around 350 calories, with roughly 15g of protein, 20g of fat, and 30g of carbohydrates. To lighten it up, consider using leaner chicken, less butter in the dough, or adding more vegetables to the filling.

Remember, these are estimates, and the exact numbers depend on the specific ingredients you use.

What other fillings can I use for my chicken empanadas? I'm feeling adventurous!

Get your experimental chef hat on! The possibilities are endless. You could try a beef and potato filling for a more traditional empanada vibe, or go vegetarian with black beans, corn, and sweet potato. A spicy chorizo and cheese filling would also be a winner.

Just make sure the filling isn't too wet, or your empanadas might end up a bit soggy bottoms!

My empanadas burst open while baking! What am I doing wrong with my chicken empanada recipe?

Sounds like you've had a bit of a "soggy biscuit" situation! This usually happens for a couple of reasons. First, make sure you aren't overfilling the empanadas. Second, ensure the edges are properly sealed really press down with that fork!

Finally, a small vent cut into the top of each empanada can help release steam and prevent them from bursting.